One half pint of cream, beaten stiff; yolks of 3 eggs, beaten with 1 tablespoon of butter until light and creamy. Add the whites of the eggs beaten stiff, then add j/2 cup of flour✪ Sardellen Souffle. Butter muffin tins, fill, and bake for about ^ hour. Serve with a dash of sardellen butter on top. Mrs, Marcus Fleischner, HEacaroni Croquettes. Break macaroni in small pieces and cook thoroughly. Wash in cold water and drain. Make cream sauce, 1 cup milk, 2 heaping tablespoons flour, 1 tablespoon butter rounded, 1 cup grated fresh cheese✪ Macaroni Croquettes. Season highly and pour over macaroni, of which there should be 2 cupsfull. Cool; roll in breadcrumbs, dip in egg, again in breadcrumbs, and fry in deep fat. In molding croquettes use tablespoon if mixture seems soft. Serve with tomato sauce. Mrs. E. F. Tucker, Sweetbreards Baked in Tomato Sauce. Parboil sweetbreads and cool. Put in stewpan 1 cup tomato, 1 cup stock, 1 teaspoon salt, 14 teaspoon pepper, a tiny slice of onion and a drop or two of Tabasco sauce. Boil 10 minutes. Put 2 tablespoons butter in saucepan and when hot add 1 tablespoon flour✪ Sweetbreads Baked in Tomato Sauce; stir until smooth and frothy, and then turn into cooking tomato. Cook 5 minutes longer and then rub through strainer. Butter tin plate and place sweet- breads, seasoned with salt and pepper, on it. Pour 4 table- spoons of sauce over sweetbreads and bake in moderate oven about % of an hour, basting frequently with sauce. Five minutes before sweetbreads are done pour remainder of sauce over them. Serve on hot dish, with peas. Mrs, W. B. Ayer. ENTREES 57 Sweetbreads. Parboil the sweetbreads, taking off the skin but keeping as nearly whole as possible. Put in baking pan, cover with stock, add a tablespoon of carrot, onion and celery, salt and pepper. Cook half an hour. Strain the sauce, thicken slightly, add a wineglass of madeira, pour over sweetbreads and serve. Mrs. Frank Hart, Macaroni With Brown Sauce. Break ^ package of macaroni into finger lengths and boil in lots of water with a little salt and some stock, if you have it, for lYi hours. Italian macaroni is best, but French will do. Sauce: Put 1 tablespoon butter in fryingpan, add |/2 onion, 1 piece of celery, 1 clove garlic, 1 sprig parsley, 1 sprig thyme, 1 green pepper, all chopped fine. Fry all these brown, but do not bum; then add 1 tablespoon flour✪ Macaroni With Brown Sauce; stir well and add either water or beef extract, or better still, beef extract in chicken gravy. Season with salt and pepper and strain over the mac- aroni, which has been drained. Serve on plates in kitchen and pass grated Parmesah cheese with it. Mrs. L. A, Lewis. Bnrdevan of Chicken. 1 cooked chicken. 1 sliced onion. 24 oysters. Yi pint white sauce. 1 glass sherry. 1 tablespoon anchovy sauce. 1 oz. butter. Cayenne and salt✪ Burdevan of Chicken. Melt the butter in a saucepan, put in the onion and fry it a little; then add all the other ingredients except the chicken and the oysters, and boil the sauce for about 5 min- utes. Lastly, put in the fowl, which has been cut into neat joints, and the oysters, blanched and bearded. Cook slowly for about 10 minutes and serve. Mrs. E. T. C. Steuens. 58 PORTLAND WOMAN'S EXCHANGE COOK BOOK Chicken Lockridge. Cook the breasts of a spring chicken which has been larded with truffles, in a glass of white wine and a pint of supreme sauce. Serve the chicken on a medallion of fried hominy, with fresh mushrooms on the side✪ Chicken Lockridge and sauce over all. This is for two people. Jerome Brizzolari, Chef of Multnomah Hotel. Creamed Chicken on Com Fritters. ✪ Creamed Chicken on Corn Fritters

AI-modernized reading of the original text

One half pint of cream, beaten stiff; yolks of 3 eggs, beaten with 1 tablespoon of butter until light and creamy. Add the whites of the eggs beaten stiff, then add j/2 cup of flour. Butter muffin tins, fill, and bake for about ^ hour. Serve with a dash of sardellen butter on top. Mrs. Marcus Fleischner. Macaroni Croquettes. Break macaroni in small pieces and cook thoroughly. Wash in cold water and drain. Make cream sauce, 1 cup milk, 2 heaping tablespoons flour, 1 tablespoon butter rounded, 1 cup grated fresh cheese. Season highly and pour over macaroni, of which there should be 2 cupsfull. Cool; roll in breadcrumbs, dip in egg, again in breadcrumbs, and fry in deep fat. In molding croquettes use tablespoon if mixture seems soft. Serve with tomato sauce. Mrs. E. F. Tucker. Sweetbreads Baked in Tomato Sauce. Parboil sweetbreads and cool. Put in stewpan 1 cup tomato, 1 cup stock, 1 teaspoon salt, 14 teaspoon pepper, a tiny slice of onion and a drop or two of Tabasco sauce. Boil 10 minutes. Put 2 tablespoons butter in saucepan and when hot add 1 tablespoon flour; stir until smooth and frothy, and then turn into cooking tomato. Cook 5 minutes longer and then rub through strainer. Butter tin plate and place sweetbreads, seasoned with salt and pepper, on it. Pour 4 tablespoons of sauce over sweetbreads and bake in moderate oven about % of an hour, basting frequently with sauce. Five minutes before sweetbreads are done pour remainder of sauce over them. Serve on hot dish, with peas. Mrs. W. B. Ayer. Sweetbreads. Parboil the sweetbreads, taking off the skin but keeping as nearly whole as possible. Put in baking pan, cover with stock, add a tablespoon of carrot, onion and celery, salt and pepper. Cook half an hour. Strain the sauce, thicken slightly, add a wineglass of madeira, pour over sweetbreads and serve. Mrs. Frank Hart. Macaroni With Brown Sauce. Break ^ package of macaroni into finger lengths and boil in lots of water with a little salt and some stock, if you have it, for lYi hours. Italian macaroni is best, but French will do. Sauce: Put 1 tablespoon butter in fryingpan, add |/2 onion, 1 piece of celery, 1 clove garlic, 1 sprig parsley, 1 sprig thyme, 1 green pepper, all chopped fine. Fry all these brown, but do not bum; then add 1 tablespoon flour; stir well and add either water or beef extract, or better still, beef extract in chicken gravy. Season with salt and pepper and strain over the macaroni, which has been drained. Serve on plates in kitchen and pass grated Parmesah cheese with it. Mrs. L. A. Lewis. Blanquette of Chicken. 1 cooked chicken. 1 sliced onion. 24 oysters. Yi pint white sauce. 1 glass sherry. 1 tablespoon anchovy sauce. 1 oz. butter. Cayenne and salt. Melt the butter in a saucepan, put in the onion and fry it a little; then add all the other ingredients except the chicken and the oysters, and boil the sauce for about 5 minutes. Lastly, put in the fowl, which has been cut into neat joints, and the oysters, blanched and bearded. Cook slowly for about 10 minutes and serve. Mrs. E. T. C. Stevens. Chicken Lockridge. Cook the breasts of a spring chicken which has been larded with truffles, in a glass of white wine and a pint of supreme sauce. Serve the chicken on a medallion of fried hominy, with fresh mushrooms on the side and sauce over all. This is for two people. Jerome Brizzolari, Chef of Multnomah Hotel. Creamed Chicken on Com Fritters.

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Egg CroquettesSardellen SouffleMacaroni CroquettesSweetbreads Baked in Tomato SauceSweetbreadsMacaroni With Brown SauceBurdevan of ChickenChicken LockridgeCreamed Chicken on Corn Fritters

The Portland Woman's Exchange Cook Book